Blackberry Ginger Chutney with Prosciutto Roses on Savory Butter Puff Crackers

Cooking Instructions

Preheat oven to 350°.

Line a baking sheet with parchment paper or a silicone mat.

To begin Blackberry Ginger Chutney, place butter and onions in a saucepan and cook until softened. Add blackberries, ginger, lime zest, brown sugar, water, and salt. Bring to a boil and then reduce to a simmer. Cook until berries break down and liquid is almost all reduced, about 15 minutes. Stir together lime juice and cornstarch. Cook for 2 minutes, remove from heat.

Place butter, cheese, flour, salt and pepper in food processor, and pulse until ingredients turn into coarse crumbs. Add cream and process until dough forms. Remove dough from food processor and form into a ball. Slightly flatten dough on floured work surface. Sprinkle top of dough with black pepper and tarragon. Roll out dough to a rectangle, about 1/8″ thick. Using a pizza cutter, cut dough into two-inch squares. Using a spatula, transfer crackers to prepared baking sheet. The crackers will puff up, but not spread much, so you can place them close together. Bake for 12-15 minutes, until edges start to brown, do not over bake. Let crackers cool on a wire rack.

While crackers are baking, create roses. Fold over the top edge of prosciutto. Loosely roll to resemble a rose.

To serve, place a dollop of Blackberry Ginger Chutney on the center of a Savory Butter Puff. Place prosciutto rose along with a fresh basil leave in the center to garnish.